Combine mascarpone cheese, brown sugar and tofu in a food processor or blender. Process until smooth, scraping sides of bowl occasionally. Place tofu mixture in a large bowl, and set aside.

Place egg whites in a large bowl, and beat with a mixer at high speed tuntil stiff peaks form. Combine granulated sugar and water in a saucepan; bring to a boil. Cook without stirring until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir one-third of egg white mixture into tofu mixture; gently fold in remaining egg white mixture. Spread meringue evenly over ladyfingers; sprinkle with cocoa and garnish with coffee beans, if desired. Cover and chill 2 hours